Zutaten für Four Layer Lemon Torte With Lemon Cream Cheese Frosting
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, softened
- 4 large eggs
- Whipping Cream
- 1 cup water
- Lemon, Rind Of
- 1 cup raspberry preserves
- 16 ounces cream cheese, softened
- 1 cup lemon curd
- 4 cups powdered sugar
- Fresh Lemon Juice
- Sliced Almonds
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Zubereitung von Four Layer Lemon Torte With Lemon Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch springform pans.
- In a large bowl, combine cake mix, eggs, oil, water, lemon extract, and lemon zest.
- Beat with an electric mixer until smooth, about 2 minutes.
- Divide batter evenly between prepared pans.
- Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Once completely cool, use a serrated knife to carefully cut each cake layer in half horizontally.
- **Prepare Frosting:** In a large bowl, beat together cream cheese, lemon curd, and butter until smooth and creamy.
- Gradually add powdered sugar, beating until well combined.
- Place one cake layer, cut-side up, on a serving platter.
- Spread 1/4 cup of raspberry preserves over the cake layer.
- Top with 3/4 cup of lemon cream cheese frosting.
- Repeat layers with remaining cake, preserves, and frosting, ending with a cake layer cut-side down.
- Frost the top and sides of the torte with the remaining frosting.
- Press slivered almonds onto the sides of the cake.
- Refrigerate for at least 2 hours to allow the frosting to set before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
163g
Fat
100g
Carbs
21g
